Mushroom Stuffed Chicken Breast – Quick and Easy

Why You’ll Love This Recipe

I love how this recipe turns ordinary chicken breasts into something truly special with very little effort. The mushroom-garlic-spinach filling is rich and savory, and the melted cheese makes every bite indulgent without being heavy. It’s low in carbs, full of protein, and doesn’t require any complicated ingredients or steps. Whether I’m cooking for my family or prepping for guests, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

• 2 boneless, skinless chicken breasts (about 7 oz each)

• ¾ teaspoon salt

• ¼ teaspoon black pepper

For the Mushroom Stuffing

• 2 tablespoons unsalted butter

• 7 oz mushrooms, sliced

• 2 cloves garlic, minced

• ½ teaspoon thyme leaves (fresh or dried)

• 2 cups baby spinach, steamed and squeezed dry

• 3 oz mozzarella cheese, sliced (or another good melting cheese)

For Cooking

• 1 tablespoon olive oil (or any neutral oil)

Directions

Step 1: Preheat Oven and Prepare Chicken

1. I preheat my oven to 390°F (200°C), or 180°C if I’m using a fan-forced oven.

2. I carefully cut a pocket into each chicken breast, slicing on the thicker side without cutting all the way through.

3. I season both the inside and outside of the chicken breasts with salt and pepper.

Step 2: Make the Mushroom Filling

1. In an oven-safe skillet, I melt butter over high heat.

2. I add the mushrooms and cook for about 3 minutes until they start to turn golden.

3. Then I stir in garlic, thyme, and the remaining salt and pepper, and cook for another 2 minutes.

4. I add the spinach and stir just until wilted—this only takes about 30 seconds.

Step 3: Stuff and Seal

1. I spoon the mushroom mixture into each chicken breast pocket.

2. I top the filling with slices of mozzarella.

3. I use toothpicks to secure the opening, but I don’t worry about sealing it perfectly—just enough to hold the filling in place.

Step 4: Sear the Chicken

1. After wiping the skillet clean, I heat the olive oil over medium-high heat.

2. I sear each chicken breast for about 1½ minutes per side, until nicely golden.

Step 5: Bake

1. I transfer the skillet to the oven and bake the chicken for about 15 minutes, or until the internal temperature reaches 149°F (65°C).

2. I make sure I check the temperature of the chicken, not the filling.

Step 6: Rest and Serve

1. I remove the chicken from the oven and transfer it to a plate.

2. I cover it loosely with foil and let it rest for 5 minutes before slicing and serving.

Servings and Timing

This recipe serves 2.

• Prep time: 15–25 minutes

• Cook time: 20–25 minutes

• Total time: 35–50 minutes

Variations

• I switch the mushrooms for cremini, shiitake, or portobello for a different flavor.

• When I want a stronger cheese flavor, I use Gruyère or Swiss instead of mozzarella.

• I sometimes mix a little cream cheese or goat cheese into the filling for extra creaminess.

• I add chopped sun-dried tomatoes or roasted red peppers to the filling for more depth.

• For a herby twist, I use rosemary or sage instead of thyme.

Storage/Reheating

Refrigerate
I store leftover stuffed chicken in an airtight container for up to 3 days. The filling helps keep the chicken moist, even after reheating.

Freeze
After cooling completely, I wrap each chicken breast in plastic wrap and store them in a freezer bag. They keep well for up to 3 months.

Reheat
I reheat in a 350°F oven for 15–20 minutes until warmed through. I avoid the microwave when possible, as it can make the chicken rubbery.

FAQs

Can I use frozen spinach?

Yes, I thaw it completely and squeeze out all the water before using. It works just as well as fresh.

What kind of mushrooms are best?

I usually use button or cremini mushrooms because they’re affordable and easy to find. But shiitake or portobello are great for a more intense flavor.

Can I prepare it ahead of time?

Definitely. I often stuff and sear the chicken earlier in the day, then just bake it before serving.

What cheese melts best?

Mozzarella, provolone, or fontina are my favorites. I avoid hard cheeses like Parmesan on their own because they don’t melt smoothly.

How do I keep the filling from leaking?

I seal the chicken with toothpicks and don’t overstuff it. A little leakage is normal, but it still tastes amazing.

Conclusion

This Mushroom Stuffed Chicken Breast is everything I want in a dinner: quick, flavorful, and a little fancy without being difficult. The rich mushroom and cheese filling pairs perfectly with the juicy chicken, making it a meal I love coming back to again and again. Whether I’m feeding guests or meal prepping for the week, this dish always delivers.

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